Dhaba style chicken curry
An Indian chicken curry recipe inspired from the one that is served in highway eateries. This is a simple, spicy and a delicious curry
Equipment
- Shallow cooking pot
Ingredients
- 600 g chicken drumsticks or curry cut pieces
- 1 medium capsicum thinly sliced
- 2 cups tomatoes chopped
- 1 large onion roughly chopped
- 2-3 cloves garlic
- 1 inch ginger
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3-4 fresh chilis
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 2 tsp chili powder optional
- 1 tsp turmeric
- 2-3 dried red chilis
- 2 tsp cumin seeds
- 2 bay leaves
- 1 tbsp kasuri methi roasted
- 2 tbsp mustard oil/ghee
- 2-3 tbsp coriander leaves chopped
- salt to taste
Instructions
- Apply the turmeric (½ tsp), ginger and garlic pastes along with some salt to the chicken. Leave it to marinate for at least 30 minutes
- Grind the onion, garlic, ginger and chilis to a smooth paste
- Heat the mustard oil or ghee in a shallow cooking pot. Add the cumin seeds, dried chilis and bay leaves
- When well roasted, add the onion mixture paste and fry until the raw smell goes off. This may take about 5-7 minutes
- Next add the tomatoes and all the spice powders (except for the garam masala). Cook until you see oil leaving the sides of the pan
- Now add the marinated chicken pieces and cook on high heat until no longer pink
- Once done, add the capsicum slices, 2 cups of water and adjust the salt at this point. Cover and cook until the chicken is tender
- Switch the flame off and add the kasuri methi, garam masala and coriander leaves. Let this sit covered for 5 minutes
- Serve the yummy dhaba style chicken curry with rice and/or parathas. Enjoy!
Notes
- tbsp - tablespoon
- tsp - teaspoon